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当前位置: 首页 > 文章 > 不同处理对甜樱桃近生物冰点贮藏效果研究 中国农业大学学报 2009,14 (2) 81-86
Position: Home > Articles > Effects of different treatments on controlled biological freezing-point storage of sweet cherries Journal of China Agricultural University 2009,14 (2) 81-86

不同处理对甜樱桃近生物冰点贮藏效果研究

作  者：
任杰;张素丽;冷平;曹永庆;郭瑛;陈占国;韩万良
单  位：
北京市平谷区科学技术委员会;中国农业大学
关键词：
甜樱桃;生物冰点;冰水预冷;强制通风预冷;贮藏
摘  要：
研究了甜樱桃品种‘拉宾斯’(Prunus aviumL.cv.Lapins)经冰水预冷、0℃强制通风预冷以及15%CO2短时处理后在近生物冰点(-1.0±0.5℃)贮藏条件下果实的风味品质、腐烂率和贮藏过程中的果汁冰点变化。结果表明,近生物冰点贮藏条件下,除对照外,各处理均能有效保持果实硬度(0.6~0.7 kg)、可溶性固形物含量(13%~14%)、可滴定酸含量(0.9%~0.6%)和果皮花青苷含量(70~100 U);贮藏60 d,冰水预冷和冰水预冷+CO2处理果实腐烂率分别达到25.5%和18.4%,而对照和强制通风预冷则只有7.7%和3.6%,其中以强制通风预冷+CO2短时处理+聚乙烯袋效果最佳,在贮藏过程中未出现果实腐烂现象;除对照外,各处理在贮藏过程中的果汁冰点一直维持在-1.5℃左右,变化不大。说明近生物冰点贮藏技术能最大程度的延长甜樱桃的贮藏期。
译  名：
Effects of different treatments on controlled biological freezing-point storage of sweet cherries
作  者：
REN Jie1,ZHANG Su-li1,LENG Ping1*,CAO Yong-qing1,GUO Ying1,CHEN Zhan-guo2,HAN Wan-liang2 (1.College of Agronomy and Biotechnology,China Agricultural University,Beijing 100193,China;2.Science&Technology Committee of Pinggu District,Beijing 101200,China)
关键词：
sweet cherry;biological freezing point;ice water pre cooling;forcibly ventilated pre cooling;storage
摘  要：
To address problems of the continuously expanding area of cultivation of sweet cherries Prunus avium L.cv.Lapins) and consequent increases in yields as well as its short shelf life,we studied the Controlled Biological Freezing-point Storage(CBFS) for sweet cherries.The changes in quality,rot and juice freezing point of sweet cherry under different treatments of controlled freezing-point storage were investigated.Each of the CBFS treatments significantly maintained fruit firmness,soluble solids content,titratable acid content and fruit color.The treatment involving forcibly ventilated pre cooling+polyethylene bag showed a better effect and significantly inhibited fruit rot.Except for the control,the Freezing-point of sweet cherry juice changed little across treatments.The Controlled Biological Freezing-point Storage technology was the best in prolonging the shelf life of sweet cherries.

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